Squash and sweet red pepper soup

©Courtoisie

Serves : 8 à 10 | Preparation time : 30 minutes | Cooking time : 35 minutes.

 

Preparation 

Soup

  • 3 large sweet red peppers
  • 2 yellow onions, finely diced
  • 2 tablespoons (30 ml) olive oil
  • 2 pepper squash or butternut squash (minimum 2 pounds each)
  • 1.5 litres (6 cups) vegetable or chicken broth
  • 1/2 teaspoon (3 ml) salt

Garnish

  • 1/2 pepper squash or butternut squash – peeled, seeded and cut into small (1 cm) cubes
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) sweet paprika
  • 1/2 teaspoon (3 ml) salt
  • Pepper and micro greens (sprouts) to taste

 

Cooking

Soup

  1. Turn on broiler and place peppers on a cooking sheet.
  2. Broil peppers, turning regularly, until skin of peppers blackens and puffs up.
  3. Transfer into a bowl, cover with plastic wrap and allow to cool.
  4. Peel and remove pepper seeds, ribs and stems.
  5. In a large pot, at medium heat, cook onions in the oil until golden.
  6. Add the pieces of squash, the peppers and the broth.
  7. Salt and bring to a boil.
  8. Allow to simmer for at least 35 minutes or until squash is very tender
  9. Allow to cool slightly before reducing to a puree using a blender.
  10. Correct seasoning or quantity of broth and serve hot.

Garnish

  1. While soup is simmering, prepare the squash garnish.
  2. Preheat oven to 425°F and line a baking sheet with parchment paper.
  3. Mix squash cubes with the olive oil, paprika and salt and transfer to cooking sheet.
  4. Bake them in the oven for 15 to 20 minutes, until pieces are nicely golden.
  5. Reserve to decorate soup, adding the sprouts as you serve.

Enjoy!

Illustrée par Valentine Leclerc-Anderson — valentineillustrates.com

 

J u l i e  Z y r o m s k i — Gastronome

 

More from this author by clicking on her photo below

Julie Zyromski

 

Julie Zyromski36 Posts

Gastronome et productrice de vins à Rivière-Rouge, QC, elle est auteure de Saisons : La table végane ainsi que co-créatrice de Meadow & Land. Gastronome and wine producer in Rivière-Rouge, QC. She is the author of Saisons: La table végane and co-creator of Meadow & Land.

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